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Discussion in 'Fish' started by cmayna, May 4, 2014.
Our fishing buddy gave me 3# to jerkisize so I tossed in anothet 3# to make it worth it.
Hi Craig, looks great. I would love to try this. Can you post the recipe?
If you do a Salmon Jerky search, you will find a few Jerky posts from me with more details but basically I:
1. Brine for 3+ hours in a dry brine of 4/1 ratio (dark brown sugar / non iodized salt) with fresh garlic
2. Air dry for 2 hours
3. Smoke for 2 hours with Apple or Alder at 135 and then 150.
4. Continue to cook in smoker, convection oven or a dehydrator for 4+ hours at 165.
Yep, i did that after i posted.